Fail
It all started so wonderfully... saw this brisket flat at Whole Foods and loved the marbling: Fired up the sous vide, cut the slab in half because I didn't have a big enough bag, and put two bags o' beef in the cooler. Then used the sous vide balls for the first time. Since this was to be a 24 hour cook at 68 degrees C, I anticipated a lot of evaporation: I had to throw in 2 qts of water in the morning. By 3 p.m. it was time to take the boys out of the soup: The white flecks are the ceiling lights, reflecting. But the color is true. They need some TLC! Hey Billy Bones, triage needed here!! Well of course it rained. I was grilling, right? Voila! What, no mouth-watering cut-on-the-board reveal? No. Problem was, I overcooked them. Notice my stupid ploy. In order to "rest", instead of pulling the meat off the grill, I piled the coals on the right to reduce the temp (and placed the grill grates over the co...